Step 1

Trim any excess fat from beef.  Press the “Saute” button to heat up the pressure cooker.  Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction.

Step 2

Add 1 tbsp olive oil to the pot and using a dish towel, lift the pot and swirl the oil to ensure that the oil has covered the bottom of the pot

Step 3

Pat the beef dry with a paper towel.  Generously season one side of the beef roast with salt, garlic powder and black pepper.  Place the beef roast in a pressure cooker with the seasoned side facing down.  Brown the one side for 4 minutes.  While beef is browning, season the top side with salt, pepper and garlic powder

Step 4

Flip the beef and sear the other side for 3 minutes.  Remove beef and set it aside

Step 5

Add 1 tbsp of olive oil to the pan along with onion, scraping the bottom to remove any brown bits.  Saute for 3 minutes and then add the bay leaves, minced garlic, rosemary, umami (if using) and sage and stir for 1 minute

Step 6

Add 1 cup of salt-free or low sodium chicken stock and stir to incorporate all the ingredients.  Add the trivet and place the roast beef on the trivet.  Pressure Cook at High Pressure for 3 minutes + 30 minutes Natural Release.  Remove the roast beef and set it aside, wrapped in aluminum foil

Step 7

Remove the bay leaves and pour the remaining liquid and onions into a high-speed blender and blend on high for 1-2 minutes

Step 8

After roast beef has rested, slice the beef against the grain and serve with a drizzle of "au jus".